Method

1.

To make the café de Paris butter, simmer the wine and the herbs in a small saucepan over medium heat until liquid reduces to 2 tablespoons (4-5 minutes). Strain (discard solids), then add the cornichons and the eschallots and set aside to cool. Combine the butter and the reduction mixture in a bowl with the remaining ingredients and mix slowly with a spatula to combine (you can also do this in an electric mixer), season to taste with sea salt and freshly ground black pepper. Divide butter mixture into equal portions and spread each portion down the centre of a long piece of plastic wrap to 10cm long. Roll up into a cylinder about the diameter of a 50 cent piece, tie each end and refrigerate until firm (1 hour). Keep refrigerated for up to 1 week, or frozen for 2-3 months (defrost in the refrigerator before using). Just before serving, unwrap butter and slice.

2.

Heat a barbeque to high or heat a heavy frying pan over high heat. Season both sides of the steaks generously with sea salt then brush off excess (this will give a beautiful tasty caramelised crust). Pour a little olive oil over each steak, then barbeque until browned and a nice crust forms (4 minutes), turn and cook the other side until cooked to your liking (8-10 minutes for medium-rare). Remove from heat, and set aside to rest for 5 minutes. Top with a slice of café de Paris butter and serve